Spinach Salad With Pineapple, Prosciutto and Shallot Dressing

1. 1

   Heat 1 tablespoons oil in a nonreactive small saute pan or skillet over medium heat.

2. 2

   Add the shallots and reduce the heat to medium-low.

3. 3

   Add salt and cook 4-5 minutes, until the shallots soften.

4. 4

   Remove the pan from the heat and add the vinegar, then return to the heat and add the sugar and then the pepper.

5. 5

   Whisk in the rest of the oil; taste and adjust seasoning as needed; remove the pan from the heat and keep warm; set aside.

6. 6

   Divide the spinach among the plates.

7. 7

   Divide the pineapple and prosciutto strips evenly among the plates, placing them on top of the spinach.

8. 8

   Spoon the warm dressing over each salad and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.